I actually feel pretty good. And I won't even kill it with lunch - there's salmon and a sweet potato in the oven as we speak.
I've got a TON to say about the most recent girls weekend at the cabin. I find that with each passing romp in the woods, I get a bit more philosophical and grateful to have such unique and amazing women in my life. Girlfriends are the bomb, one can never have too many, and I have a blast with mine, both new and old to my little woodland social experiment, as this newbie so eloquently called it.
|Photo by my girl Michelle, the other newbie. Amy is grinning behind a plastic picture frame. I hot glue gunned wine corks around the edge for a little gal pal gift.|
In other news, we recently took the plunge and bought a quarter of a cow.
This cut will be in my mother's birthday goodie bag.
So far, it's all just OK. Which isn't saying much considering the money we had to shell out for this volume of meat. It's good - don't get me wrong - and I've enjoyed figuring out what in the heck to do with things like...
Although the taste of the meat is great and we feel good about consuming locally grown grass fed animals, both Mr. Musky and I would rather select our cuts versus being required to use what we've got here.
I concede. We are greedy and spoiled when it comes to a good steak. I have no shame.
In terms of pork, we will do the same. Unless we're looking for a ham, in which case we will go to Undesser Turkey Farm in Bristol and pre-order hams at Thanksgiving and Christmastime. We had their ham last holiday season, and I simply cannot gush enough about how over the top good it tasted. It was the juciest, most flavorful ham I've ever had in my life. And for those of you who have an aversion to swine thanks to college days, I get you. But give it another try. Don't be like us and wait 20 years. There are lots of really bad hams served in college dorms, but there are some great ones available at local farms. Check it out.
I'm blathering. But I didn't want to miss posting something today, despite not having a bunch of pictures and cocktails to share with a story to accompany it. Instead, I'll leave you with a recipe for Guiness Beef Stew, which is a fantastic substitution for Corned Beef on St. Patrick's Day if you're just not into that. The recipe is included at the end of this post.
And as for a fave apéritif? Try this puppy on for size.
However...I DO NOT recommend sipping Figenza out of the bottle at room temperature while sledding in the dark on three feet of snow that will not cooperate and pack down for a fast track. Especially after indulging in rich, creamy stuffed salmon, bananas foster and chocolate cake. It might just come spewing out of your mouth, in all sorts of distasteful ways.
Just make sure it's chilled first. Then you'll be all good.
Guiness Beef Stew, fit for Oscar Viewing Night or any other time
2 lbs beef stew meat, preferably grass fed
Salt and Pepper
Bacon fat and ghee
Pearl Onions (a whole, small bag, frozen)
Celery - 2-3 stalks chopped into 1/2 inch pieces
Carrots - 2-3 chopped into 1/2 inch rounds
1/2 lb green beans, chopped into 1/2 inch pieces
4 cloves garlic minced
2 oz tomato paste
2 bay leaves
Fresh Thyme - 2T chopped
Fresh Rosemary -2T chopped
1 can Guiness Beer
2 cups Beef Broth
Saute the vegetables in a heavy stock pot in the melted bacon fat. Add the garlic once the vegetables start to soften. Continue to sauté until the pearl onions begin to caramelize and brown. Season with salt and pepper. Meanwhile, toss the meat in the coconut flour, salt and pepper. Brown the meat on all sides in bacon fat or ghee (or a combo) in a separate, heavy frying pan over medium heat. Don't crowd the pan, and do this in batches, removing the browned meat to a separate dish. Once all the meat is browned, deglaze the pan with the Guiness and some broth, scraping up all the bits of yumminess off the bottom of the pan. Pour the liquid into the stock pot with the vegetables. Add the remaining ingredients. Give it a stir, put the lid on the stock pot and cook in a 300 degree oven for 2.5 hours. FanFreakingTastic.